Many have only recently completed the preservation process, while others finished their preparations in the summer.
However, everyone will soon be able to start tasting.
It is difficult to imagine a feast in late autumn or winter without delicious cucumbers. However, in order to fully meet our expectations, the vegetables must be firm and crunchy.
But due to one very common mistake, the preparation turns out soft, explains Yulia Arkhipova, a culinary expert for the online publication BelNovosti.
What defect are we talking about?
As it turns out, one of the ingredients can play a decisive role. We are talking about garlic. If you add it "by eye", without relying on the recipe, then the risk of getting soft cucumbers is very high.
Therefore, you should not think that excess garlic will be beneficial.
As a rule, it is added to give the preparation a slight piquancy. But do not put more garlic than required. Two cloves per jar (3 liters) will be enough.
You can also add some oak leaves.
Expert: Julia Arkhipova
